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Cashew(recipes)
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Cashew Chicken (recipes)


Cashew Chicken

Yield: Makes 4 servings



Ingredients:



10ounces boneless skinless chicken breasts, cut into 1X1/2-inch pieces

1tablespoon cornstarch

1tablespoon dry white wine

1tablespoon reduced-sodium soy sauce

1/2teaspoon garlic powder

1teaspoon vegetable oil

6green onions, cut into 1-inch pieces

2cups sliced mushrooms

1red or green bell pepper, cut into strips

1can (6 ounces) sliced water chestnuts, rinsed and drained

2tablespoons hoisin sauce (optional)

2cups hot cooked white rice

1/4cup cashews, toasted









Preparation:





1.Place chicken in large resealable food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.2.Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, bell pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is cooked through. Stir in hoisin sauce; cook and stir 1 minute or until heated through.3.Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.









Nutritional Information:







Serving Size: 1 cup chicken and stir-fry mixture with 1/2 cup rice and 1 tablespoon cashews







Sodium

83 mg







Protein

18 g







Fiber

3 g







Carbohydrate

34 g







Cholesterol

36 mg







Saturated Fat

1 g







Total Fat

7 g







Calories from Fat

23 %







Calories

274









Dietary Exchange:







Starch

1-1/2







Fat

1/2







Meat

2







Vegetable

1-1/2